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San Francisco Vegetable Paté

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(Recipe ID: 822)

Serves 24

Preparation time: 70 minutes plus cooling; Cook time: 75 minutes

Source: Chef Joseph Lowery

Our version of a complex dish created by famed chef, Jacky Robert. Spectacular presentation!

Ingredients

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  • 28 Tomatoes
  • 2 Purple Onions
  • 6 cloves Garlic, minced and mashed
  • 2 Carrots
  • 1 medium Turnip
  • 2-3 Green Beans
  • 1/2 teaspoon White Pepper
  • 2 teaspoons Sea Salt
  • 1 pound Cream Cheese, room temperature
  • 1/4 cup Extra virgin olive oil
  • 1/2 pounds Broccoli
  • 1/2 head Cauliflower
  • 1 pound Unsalted Butter, room temperature
  • 4 packages Unflavored Gelatin
  • 1 1/2 cups Dry White Wine
  • 4 Egg Whites
  • Sprig of fresh herb

Instructions

  1. Peel, seed and juice tomatoes.  Chop onions and garlic.
  2. Simmer tomatoes, onions and garlic in olive oil for 1 hour.  Set aside to cool.
  3. Cut broccoli and cauliflower into florets, carrots into long rounds and turnip into square- or triangular-shaped sticks.  Leave green beans whole.
  4. Blanch vegetables by immersing in boiing water until tender.
  5. In a food processor, combine white pepper, Sea salt, cream cheese and butter.
  6. When tomato mixture has cooled, combine it with cheese mixture in food processor.
  7. Soften and dissolve gelatin in dry white wine and bring mixture to simmer.  Remove from heat and cool slighty.
  8. Combine gelatin mixture with tomato-cheese mixture.
  9. Whip egg whites until stiff and fold in.
  10. Spread tomato-cheese-gelatin mixture in a lightly oiled terrine mold between layers of broccoli, cauliflower, carrots, green beans and turnip laid end to end.
  11. Chill overnight and carefully unmold.  Carefully slice into serving pieces, garnish with a sprig of fresh herb and serve. The vegetable shapes will look a little like confetti in the slices.